荔枝肉
作者：毛毛妈
用料:
1：猪里脊肉（Pork loin）300克，洗净备用。
2：辣椒粉1/2茶匙（McCormick Paprika，COSTCO可买不辣上色用，因没有红曲粉），金兰老抽酱油1大匙，盐1/3茶匙，水1大匙，生粉1大匙。
3：冰冻笋2条80克（没有荸荠），切片飞水备用。
4：番茄酱（Ketchup）1大匙，绍酒1大匙，金兰老抽酱油1.5大匙，镇江香醋2茶匙，糖2大匙，水3大匙。
5：菜籽油3/4杯，蒜蓉2茶匙，葱花1.5大匙。
6：生粉1茶匙加水2大匙拌匀，香油2茶匙。
做法：
将猪里脊肉，先切成1厘米厚的片，在每片肉面上切0.3厘米宽、0.8厘米深的十字花刀（先纵向再横像切）（图A和B）。再切成1.5厘米长、1.2厘米宽的斜形块（图C）。然后拌上2料腌20分钟。
炒锅放菜籽油3/4杯置炉上开大中火，油热后，将腌好的肉块十字花面朝外捏成球状、下锅里翻煎炸，待肉块成荔枝状时（图D），捞出。炒锅留油1大匙置炉上开大中火，先将蒜末、葱花1大匙煸香，下笋片翻炒几下，依次加入4料炒2分钟，然后放入过油的荔枝肉，翻炒几下淋下生粉水和香油，再撒上葱花兜匀装盘即成。
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